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Recipes
Coq au Reisling
By dhoffmanlatter
Place large flameproof casserole or other heavy-bottomed pan over medium heat
- 8 ounces sliced bacon, sliced crosswise into 1-inch pieces
- 3 medium onions, peeled and roughly chopped
- 10 chicken thighs, with skin and bone
- 8 ounces button mushrooms, halved
- 2 or 3 garlic cloves, peeled and minced
- 1/4 cup chopped Italian parsley
- 3 tablespoons chopped tarragon
- 1 bottle dry or off-dry riesling wine (750 ml)
Roasted Bruchetta
By dhoffmanlatter
1. roast first group of ingredients at 375 degrees for 15 minutes, then broil for 5 more minutes
- 3 tomatoes
- 4 cloves garlic
- 1 shallot
- 3 T balsalmic vinegar
- 1 T olive oil
- 1 cup basil
- 1/2 cup shaved parm cheese
- 1 loaf good bread- toast slices
Goose's Chalupas
By dhoffmanlatter
warm the tortillas and layer each ingredient on top
- flour tortillas
- refried beans
- shredded lettuce
- chopped tomatoes
- shredded cheese
- sour cream
- guacamole
- hot sauce
Double Chocolate cream Pie
By dhoffmanlatter
Preheat oven to 425°. To prepare the crust, lightly spoon the flour into dry measuring cups, and level with a k...
- Crust:
- 1 cup all-purpose flour, divided
- 3 tablespoons ice water
- 2 tablespoons sugar
- 1/8 teaspoon salt
- 1/4 cup vegetable shortening
- Cooking spray
- Filling:
- 3/4 cup sugar
- 1/4 cup unsweetened cocoa
- 3 tablespoons cornstarch
- 1/8 teaspoon salt
- 2 cups 1% low-fat milk
- 1 large egg, lightly beaten
- 1 1/2 ounces semisweet chocolate, grated
- 1 teaspoon vanilla extract
- 1 1/2 cups frozen fat-free whipped topping, thawed
Cream of Broccoli and Leek Soup
By dhoffmanlatter
1. saute leeks and broccoli stalks in butter for 3 minutes
- 1 1/2 lb broccoli-trim and chop- separate stalks and tops
- 3/4 lb leeks- chop
- 1 stick butter
- 4 peeled and diced potatoes
- 10 cups chicken stock
- 1 cup half and half fat free
- salt and pepper
Salted Chocolate-Pecan Toffee
By dhoffmanlatter
1. Preheat oven to 350°
- 2 cups pecan halves
- 3 1/2 cups sugar
- 1 1/2 cups butter
- 1 teaspoon salt
- 1 tablespoon vanilla extract
- 12 ounces bittersweet chocolate
- 2 teaspoons fleur de sel (see Notes) or coarse sea salt
Peach Cobbler
By dhoffmanlatter
1. preheat oven to 375 degrees
- pie shell
- 6 cups sliced peeled peaches (about 3 3/4 pounds)
- 2 1/2 T flour
- 1 T vanilla
- 1 t cinnamon
- 1/4 c slivered almonds
- 1 egg, lightly beaten
- 1 t water
- 1 T sugar
BROWNED BUTTER SHRIMP SCAMPI
By dhoffmanlatter
In a large pot of boiling salted water, cook pasta according to package instructions
- 500 g | 1 lbs dry weight pasta (I used Linguine)
- 1/3 cup butter
- 500 g | 1 lbs fresh shrimp (prawns)
- 4 cloves garlic, minced (or 1 tablespoon)
- 1/4 cup dry white wine (or you can use vermouth or chicken broth)
- Juice of half a lemon (or 2 tablespoons)
- pinch of salt
- cracked pepper
- 1/4 teaspoon red pepper/chilli flakes, plus extra to garnish
- 1 tablespoon freshly chopped parsley, plus extra to garnish
- 1 tablespoon freshly chopped basil, plus extra to garnish
- 1/2 cup grated parmesan cheese
Sauteed Chilean bass
By dhoffmanlatter
Dredge fish in flour and cook in pan 3 minutes per side till browned Deflate pan with wine and add 1tbsp butter M
- Flour
- Bass
- Olive oil and butter
- 1 cup white wine
- Butter
- Garlic 1/3 cup almond slices
Roasted Tomatoes With Shrimp and Feta
By dhoffmanlatter
1) Heat oven to 450° F
- 5 large tomatoes, cut into eighths
- 3 tablespoons olive oil
- 2 tablespoons minced garlic
- kosher salt and black pepper
- 1 1/2 pounds medium shrimp, peeled and deveined
- 1/2 cup chopped fresh parsley
- 2 tablespoons lemon juice
- 1 cup Feta, crumbled
- crusty bread, for serving